These vegan rye raisin scones are flaky, buttery, and flavorful with the perfect balance of sweet and earthy goodness.
A healthy dose of raisins is studded throughout, so every bite is full of juicy sweetness. Wholesome rye flour imparts a nutty, malty flavor and rich color. To top it all off, I make a simple almond milk vanilla glaze and drizzle it over the top. These rustic scones are simply delicious!
Rye Raisin Scones
- Preheat the oven to 400°F. Line a baking tray with parchment and set aside.
- In a large bowl, combine the flours, baking powder, baking soda, cinnamon, and salt. Add the butter and use a pastry cutter to break it down into pea-sized pieces. Mix in the raisins and place the bowl in the freezer for 5 minutes.
- In a small bowl, combine the almond milk, applesauce, maple syrup, and vinegar and stir to combine (mixture will curdle). Pour over the dry ingredients and mix with your hand until dough comes together.
- Transfer dough to a clean counter and shape into a 1-inch-thick rectangle (about 3 x 5-inches). Use a sharp knife to diagonally slice into two triangles. Transfer to the prepared baking tray and bake for 13 minutes or until the centers bounce back when gently pressed. Transfer scones to a wire rack to completely cool before glazing.
- In a small bowl, stir the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the scones and let set for 5 minutes before serving.